Banana Bread w/ Olive Oil Ice Cream

A deeply caramelized banana bread, enriched with brown butter and studded with dark chocolate and walnuts. Paired with a silky, custard-based olive oil ice cream made from Bona Furtuna Forté, it balances warm and cold, sweet and savory, soft and creamy.

Why You'll Love Banana Bread w/ Olive Oil Ice Cream

Browned butter and dark chocolate chunks give the banana bread its depth. Flaky salt and a Grand Cru chocolate drizzle finish it, and the olive oil ice cream churns fruity, not fatty, alongside it. Chill the custard fully before churning for the best texture.

Tips and Tricks

• Cool the loaf fully before slicing to maintain structure.
• Use ripe bananas with black spots-they're sweetest and moistest.
• Fully chill custard before churning for optimal texture.

Variations

• Add tahini swirls to the batter for a nutty twist.
• Infuse the ice cream with orange zest for a citrus layer.
• Swap chocolate chunks for dates or cacao nibs.

Substitutions

• Sour cream → Greek yogurt or crème fraîche
• Brown sugar → Maple syrup (reduce by 1 tbsp)
• EVOO → Choose a fruity, low-bitter olive oil for balance

Best served with

• Iced espresso or cold brew
• Roasted stone fruit
• A glass of Vin Santo or dessert wine

How to Store Leftovers

• Banana bread: Wrap and store at room temp 3 days or freeze slices individually.
• Ice cream: Freeze in an airtight container for up to 1 week. Let sit 5 min before scooping.

Common Questions

Banana Bread w/ Olive Oil Ice Cream

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This double-feature dessert layers super-moist banana bread, rich with brown butter and deeply caramelized banana, with a silky-smooth olive oil ice cream made from Bona Furtuna Forté. Each bite blends warm and cool, soft and creamy, sweet and savory, making it the ultimate finish to any meal or an afternoon treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 47 minutes mins

Chill 6 hours hrs

Total Time 8 hours hrs 47 minutes mins

Servings: 8

Course: Baking, Dessert

Cuisine: American, Italian

Calories: 5412

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ¾ cup unsalted butter
• 5 very ripe bananas mashed
• ⅔ cup brown sugar packed
• 3 eggs
• ⅓ cup sour cream
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ½ cup chopped walnuts
• ½ cup dark chocolate chunks
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 8 egg yolks
• ½ teaspoon kosher salt
• ½ teaspoon vanilla extract
• ½ cup Bona Furtuna Forté extra virgin olive oil
• Bona Furtuna Grand Cru EVOO for drizzling
• Flaky salt for garnish

Equipment

• Loaf pan (9x5-inch)
• Measuring cups and spoons
• Parchment paper
• Wire cooling rack
• Ice Cream Maker
• Small saucepan
• Rubber spatula
• Whisk
• Mixing Bowls

Method

 

Banana Bread

1. Preheat oven to 325°F. Grease a 9x5-inch loaf pan and line with parchment.
2. Brown butter over medium heat until golden and nutty. Set aside to cool slightly.
3. In a large bowl, mash bananas. Whisk in brown sugar, eggs, sour cream, vanilla, and brown butter.
4. In another bowl, mix flour, baking soda, salt, and cinnamon.
5. Fold dry mix into wet until just combined. Stir in walnuts and chocolate.
6. Pour into pan, smooth the top, and bake 70-80 minutes. Tent with foil after 50 min.
7. Cool in pan 15 minutes, then transfer to a rack to cool fully.

EVOO Ice Cream

1. Heat milk, cream, and half the sugar in a saucepan until steaming.
2. Whisk yolks with remaining sugar and salt until lightened.
3. Temper yolks by slowly adding hot milk, whisking constantly. Return all to saucepan.
4. Stir over medium-low heat until custard coats the back of a spoon (170-175°F).
5. Remove from heat. Stir in vanilla and Bona Furtuna Forté EVOO. Strain if desired.
6. Chill custard completely (at least 4 hours), then churn in an ice cream maker.
7. Freeze in an airtight container at least 2 hours.

To Serve

1. Toast thick slices of banana bread.
2. Top with a scoop of EVOO ice cream.
3. Drizzle with Bona Furtuna Grand Cru and sprinkle with flaky salt.

Nutrition

Calories: 5412kcalCarbohydrates: 534gProtein: 84gFat: 335gSaturated Fat: 177gPolyunsaturated Fat: 45gMonounsaturated Fat: 87gTrans Fat: 6gCholesterol: 2294mgSodium: 4380mgPotassium: 1995mgFiber: 11gSugar: 331gVitamin A: 11120IUVitamin C: 3mgCalcium: 1298mgIron: 19mg

Notes

Storage: wrap the banana bread tightly and store at room temperature for up to 3 days, or freeze for up to 3 months. Keep the ice cream in an airtight container in the freezer for up to 2 weeks.

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